Clam Chowder

From McGough's Recipes
Prep Cook Total Servings
30 Min 25 Min 1 Hr 4


  • 4 slices bacon, cut into 1/2 " pieces
  • 2 tbsp. butter
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic
  • 1/4 c. all-purpose flour
  • 2 russet potatoes
  • 1 8-oz. bottle clam juice
  • 1 c. half-and-half
  • 1 c. vegetable broth
  • 1 bay leaf
  • 3 sprigs thyme
  • 2 6.5-oz. cans chopped clams
  • oyster crackers, for serving
  • 3 tbsp. finely chopped chives


  1. In a large pot over medium heat, cook bacon until crispy. Drain bacon on paper towels but leave bacon fat in pot.
  2. Add butter to melt, then add onion and celery. Cook until tender, about 5 minutes. Stir in garlic and flour and cook until the garlic is fragrant and the flour turns a pale golden, about 1 minute.
  3. Add the clam juice, vegetable broth, and half-and-half, whisking constantly until combined. Stir in the potatoes and bring mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 10 minutes.
  4. Add clams and cook until heated through, about 2 minutes. Season chowder with salt and pepper to taste. If the chowder is too thick, gradually stir in more half-and-half until you reach your desired consistency.
  5. Garnish with bacon and chives and serve immediately.

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